Kristin’s Delicious & Easy Frittata

My daughter Kristin

Cuisine

American

Category

Breakfast, Gluten-Free

Friends, frittatas are one of the easiest egg dishes to make! This is my daughter Kristin's basic recipe - I've added my own spin with add-ins. It’s basically a baked omelette that can be changed up every time you make it. Use your fave meats, veggies and cheese and you’ll have a great meal that works for breakfast, lunch or dinner! 

Kristin’s Delicious & Easy Frittata

Ingredients

    • 8 eggs, whisked
    • 1 cup heavy organic whipping cream
    • 5 slices thick bacon, cut into 1 inch pieces & fried

    • 1 cup gruyere cheese with a little bit of Havarti, shredded

    • 1-2 tbsps. butter
    • 1 cup cherry tomatoes or 1 cup mixed harvest tomatoes
    • Fresh basil, chopped

    • Salt & pepper to taste

    Directions

      1. 2 cups mushrooms, sliced
      2. 1 "bunch" green onions, diced
      3. 1 cup yellow or red onions, chopped

      4. 2 cups spinach

      1. Preheat oven to 375
      2. Fry bacon in a cast iron or heavy duty oven-proof skillet until crispy, remove from pan & drain
      3. Whisk eggs until light in color and frothy
      4. In 2-3 tbsps of bacon grease, sauté onions until tender (I also add butter!)
      5. Gradually whisk in cream, salt & pepper (to taste)
      6. Continue sautéing mushrooms & spinach
      7. Add bacon & basil
      8. Whisk the frothy egg mixture & pour over all the yummies in the skillet
      9. Top with tomatoes and lightly tap into egg mixture for great color
      10. Sprinkle shredded cheese on top
      11. Cook for 2-3 minutes until eggs start to “set”

      12. Transfer to preheated oven for 10-15 minutes until eggs aren’t runny in the middle

      1. Serve straight from the skillet or slide onto a serving platter garnished with fresh basil leaves.
      2. For great taste & color, garnish with sour cream, guacamole or sliced avocados & salsa!